Tuesday, January 31, 2012

Beef (Soup): It's what's for dinner.

As you will quickly learn, I am a huge advocate of my crockpot. I have gotten to the point that I use it at least about twice per week now. Being the neat-freak I am, I am somewhat ashamed to admit that it has earned a permanent spot on my kitchen counter. If I can, I chop and prepare what I need to the night before and throw it all in the crockpot before I leave for work in the morning. By the time I get home, there is a delicious ready-made meal awaiting my arrival.

Today I can smell the savory aroma of a lesser-known winter favorite- Slow Cooker Beef and Barley Soup. Last night, I chopped up a bag of carrots and an onion and threw them in a container in the fridge. I bought beef chuck that was on sale, and it was already cubed so that was one less worry. The rest was cake. Or should I say beef?

1 can of corn (You could also use frozen. This is just what I had at home.)

2 cartons of (32 ounces) beef flavored broth.

Set the crockpot to low and then cook 6-8 hours. Dinner is ready to go, and I will enjoy some soup for lunch over the next couple of days as well! Now I just have to wait until I get home from Yoga to actually enjoy it....

2 comments:

Thank you for posting this recipe. I really want to start using my crock pot more, but aside from chilli I am always stumped as to what to put in it. I LOVE the idea of prepping the night before, putting in the pot in the morning, and coming home to dinner being done already! I will be adding this to the menu for next week.